Creamy Potato Cauliflower Soup with Walnuts
A one-pot Creamy Potato Cauliflower Soup that`s completely dairy-free, yet you would never know. Seasoned with Mediterranean oregano, it's naturally high in fibre, and it keeps you full and satisfied for hours. It's perfect for batch cooking, making it ideal for busy days.
Equipment
1 large pot
1 Blender
Ingredients
- 1 large cauliflower florets removed and pre-soaked
- 4 white white potatoes peeled and quartered
- 1 medium sweet onion quartered
- 4 garlic cloves peeled whole
- 3 tablespoons olive oil for toasting the potatoes, onion and garlic
- 1.5 litres water
- ½ teaspoon of Himalayan salt
- ½ teaspoon of black pepper
For the topping:
- ½ cup walnuts roughly chopped (50 grams)
- 1 teaspoon dried Mediterranean oregano
- A sprinkle of chopped fresh parsley optional
Watch me Make it (Video)
Instructions
- Chop the cauliflower into florets and pre-soak in bicarbonate soda water. Peel and quarter the potatoes. Peel and quarter the onion. Peel the garlic cloves. There’s no need to chop everything finely.
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and potatoes. Stir occasionally for about 6 minutes until slightly softened and browned.
- Add the cauliflower, stir, and cook for another 3-4 minutes.
- Pour in 1.5 litres of water. Season with salt and pepper. Cover and simmer for 20–25 minutes, until all vegetables are completely soft.
- Smash the cooked cauliflow florets and blend until smooth and creamy. If some of the florets have not blended, that is ok, as I often remove a few to serve on top.
- Using your hands, break up the walnuts and set aside.
- Use a hand blender to blend the soup until smooth.
- Serve the soup hot and sprinkle the dried oregano in the middle of the bowl.
- Sprinkle generously with the crunchy walnuts.
Notes & Suggestions
Top Tips to Make the Creamiest Potato Cauliflower Soup Ever
It`s all about the cooking method. Let the potatoes and onions toast well before adding the water; this is where the flavour builds, and there is no need for vegetable stock. When blended with the soft cauliflower, the flavor is almost like "creamy chips," and that tastes good.
If the soup thickens as it cools, just stir in a drop of hot water.
FAQs
Can I make this potato cauliflower soup ahead of time? Yes. It thickens slightly and tastes even better the next day. Can I freeze the cauliflower soup? Yes. Freeze without the walnut topping and add fresh walnuts when serving. Do I really not need vegetable stock? There is really no need. Toasting the potatoes and onions creates natural flavor and richness. The oregano on top finishes it perfectly with that Mediterranean flavor.
Can I make this potato cauliflower soup ahead of time? Yes. It thickens slightly and tastes even better the next day. Can I freeze the cauliflower soup? Yes. Freeze without the walnut topping and add fresh walnuts when serving. Do I really not need vegetable stock? There is really no need. Toasting the potatoes and onions creates natural flavor and richness. The oregano on top finishes it perfectly with that Mediterranean flavor.
Nutrition Profile
Nutrition
Creamy Potato Cauliflower Soup with Walnuts
Serving Size
1 250 ml bowl
Amount per Serving
Calories
245
% Daily Value*
Fat
13
g
20
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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